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冨岡 和子  トミオカ カズコ

ORCIDConnect your ORCID iD *help
Researcher Number 70031705
Other IDs
Affiliation (based on the past Project Information) *help 2003 – 2004: 神戸女子大学, 家政学部, 教授
Review Section/Research Field
Except Principal Investigator
Eating habits, studies on eating habits
Keywords
Except Principal Investigator
Food processing and cooking / emulsion gel / Wheat flour / Food Rheology / Breadmaking properties / anti-oxidative activity / interfacial activity / radical-scavenging activity / デンプン粒表面タンパク質 / ペプチド結合性多糖類 … More / 乳化系 / 抗酸化性 / 乳化系ゲル / 食品加工調理 / 乳化性ゲル / 小麦粉 / 食品物性 / 製パン適性 / 抗酸化能 / 界面活性能 / ラジカル捕捉活性 Less
  • Research Projects

    (1 results)
  • Co-Researchers

    (3 People)
  •  Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics

    • Principal Investigator
      SEGUCHI Masaharu
    • Project Period (FY)
      2003 – 2005
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Kobe Women's University
  • 1.  SEGUCHI Masaharu (40149612)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 2.  MATOBA Teruyoshi (10027196)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 3.  MATSUMURA Yasuki (50181756)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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